Omakase

Chawanmushi with Snow Crab and Uni

Silky, delicate egg custard layered with briny snow crab, creamy uni, and popping ikura

Edomae Omakase

Multi-course Edomae nigiri preceded by Japanese kaiseki dishes

Tuna Nigiri Progression

Three courses of tuna with increasing fattiness, from lean akami to chu-toro to rich otoro — the emotional peak of the meal

Braised Monkfish Liver

Rich, buttery “foie gras of the sea” with deep umami and luxurious texture

Lobster tamago

Custardy, slightly sweet egg layered with tender lobster—elegant and playful

Kelp-Cured Sea Bream Nigiri

Delicate white fish with concentrated umami from the kelp cure, draped precisely over seasoned rice

Hokkaido uni

Briny, creamy sea urchin with sweet ocean flavor and melt-in-mouth texture

Japanese Mackerel with Chive Puree

Bold, oily mackerel balanced with a bright dot of punchy chive puree — proof that simple pairings can be revelatory

Wagyu beef (gold-flake topped)

Luxurious wagyu slice gilded with gold flakes—rich and decadent

Tamago

The lightest, airiest tamago with a delicate crispy top — sounds simple but this version is a technical marvel and the perfect closer

Lightly Seared Wagyu Nigiri

A brief torching brings out the rich fat of premium wagyu, balanced by vinegared rice — an indulgent departure from seafood

Sorbet with Fruit

Chirashi Bowl

Simmered Baby Squid